Salga da cavalhina scomber japonicus. 1. Influencia da temperatura de salga e modo de preparo do pescado na penetracao do sal
Document title: Salga da cavalhina scomber japonicus. 1. Influencia da temperatura de salga e modo de preparo do pescado na penetracao do sal
Journal: Coletanea do Instituto de Tecnologia de Alimentos
Database: PERIÓDICA
System number: 000058127
ISSN: 0100-350X
Authors:
Year:
Number: 13
Pages: 131-147
Country: Brasil
Document type: Artículo
Approach: Experimental, aplicado
Disciplines: Medicina veterinaria y zootecnia,
Química
Keyword: Pesca,
Química de alimentos,
Brasil,
Pescado,
Salado,
Scomber japonicus,
Scombridae,
Temperatura
Keyword: Veterinary medicine and animal husbandry,
Chemistry,
Fisheries,
Food chemistry,
Brazil,
Fish,
Salting,
Scomber japonicus,
Scombridae,
Temperature
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